Banana Oatmeal Muffins

Banana Oatmeal Muffins
(makes 10 muffins)
for 100% gluten-free, use GF oats

2 cups rolled oats
1/2 cup ground flaxseeds
3 ripe bananas, smashed
1/4 cup almond butter
1/4 cup unsweetened almond milk
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking powder
3 Tbsp. maple syrup (optional for sweeter muffins)

Preheat oven to 350°F.  Grind oats into a fine flower and transfer to a bowl.  Add flaxseed meal, baking powder, cinnamon, and salt.  In blender, puree banana until fluffy.  Add vanilla, almond butter, and maple syrup.  Add wet to dry and stir until just combined.  Pour into prepared muffin tins and bake about 12 minutes or until a toothpick inserted comes out clean.  Enjoy!

This would be delicious if you omitted the maple syrup and added some semi-sweet chocolate chips.  Walnuts would also be terrific in these.

{ 2 comments… read them below or add one }

Tina Rosa January 25, 2012 at 12:54 pm

I made your muffins this morning. I made them for a gluten-free friend this morning and was very excited to do so. She loved the muffin and the thought of my making it for her. Unfortunately, I had a very big surprise after she took her first bite. When she asked me what kind of oats I used, I told her rolled oats (per the recipe). She informed me that there are gluten-free rolled oats (Bob’s Red Mill is one variety). I had no idea they existed. Most thankfully, my friend didn’t have a strong adverse reaction after taking a bite out of the muffin. I would have been absolutely mortified if that happened (I already felt bad enough.)

I urgently recommend that you change your recipe to “2 cups gluten-free rolled oats” so no one is harmed from the current recipe.

Best regards,
Tina Rose


Natalie January 29, 2012 at 2:59 pm

Thank you, Tina, for your feedback! In doing my research, rolled oats are technically “gluten free” but individuals with Celiac disease must be careful of cross contamination. I will definitely update the recipe.


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